Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1887-01-29
EVERY DAY COOKERY.

eSB, TWO cups Vi SOUR HIN, Out-udil cup VI
shortening, one-half cup of brown sugar
one cup of flour, two cups OF cOrnmeal, 9
pinch of salt, and one teaspoon of soda
Sift the soda in dry with the flour. Bake
in a shallow pan, and serve hot.
Corn MUFFINs.-Ope cup of corn meal,
one cup of flour, one cup of sour milk, one
tablespoon of sugar, one tablespoon of
shoi tening, one teaspoon of soda sitted with
the flour, one-balf teaspoon of salt and
one beaten egg. Stir all together thoroughly
and put into hot gem irons and bake in q
hot oven about fifteen minutes.
ScALLoPED PoTAToEs.-A nice breakfast
dish is scalloped potatoes. Slice some
peeled potatoes and boil them soft. Put a
layer in deep dish with bits of butter,
ers. Then another layer of potatoes, finish
ing with cracker and butter on the top.
Nearly cover with milk Bake one-half
hour.
SALLY LUNN.-Beat two eggs light, add
to them two tablespoons of sugar, two
TABLESPOONS of melted butter, one cup OF
milk, and two cups of -four sifted with two
teaspoons of baking powder Bake in gem
irons. This recipe will make nine. This
is as often baked whole in shallow pan,
and served hot, cut or broken 10 square
pieces.
GEMs.-Take three cups of flour, meas
ured before sitting, pat into it three tea
spoons of baking powder mix with two
tablespoons of warmed butter or lard, one
beaten egg, one-half teaspoon of salt Tor
less if butter is added one cup of milk,
and one and one-half cups of water. Bake
in quick oven in hot gem pans about
twenty minutes.
lard GINGERBREAD.-One cup of mo-
lasses, one cup of sugar, one-half cup of
butter, one-h half cup of hot water. one tea
spoon of soda, one teaspoon of ginger,
mixed together with -four to stiff dough-
Take bit of the dough and roll out a strip
about an inch wide and as long as the pan
is wide. Lay it in the pan and put another
close to it until the pan is filled. When it
is done it is easily separated in cards.
UNswEETENED FRIED CAKES. = Fried
cakes are found on a majority of break fast
tables. / will give one recipe without
sugar: One beaten egg, one-half cup of
sweet cream, pinch of salt, mix with one
pint of -four, sifted with one and one hall
teaspoons of baking powder. The dough
should be soft, SO it will Just hold together
to roll out. If much more -four is used,
add the proper proportion of baking pow
der Form into any shape desired, and fry
in hot lard.
DoUGuNUTs.- is a recipe for dough
nuts that is little out of the ordinary rules
for the use of yeast powders. The cakes |
saw were very nice, and they will be found
palatable: Two beaten eggs, one and half
cups of sugar one teaspoon of baking
powder in two quarts of flour, two table
spoons of melted lard mixed with the eggs
and sugar, one teaspoon of salt, one grated
nutmeg, and one teaspoon of soda in three
cups of sour milk. Mix together, roll out,
adding more flour if necessary, cut into
strips or rings, and fry in plenty OF boiling
lard.
TURKEY SoUFFLE.- There are several
nice dishes for tea that l would like to pre-
sent to our busy housewives. Here is a
recipe for using up remnants of cold tur-
key. chicken. or any other fowl can be
used in exactly the same manner: Boil
one cup of milk with very little minced
onion. Cook it in double boiler to pre-
vent scorching. Stir in one teaspoon of
corn starch wet with cold milk Cook I'M
til it thickens, then stir in one cup OF cold
minced turkey. Add the yelk of one egg.
As soon as it is well mixed, remove from
the fire, and season palatably. Celery salt
is liked by some. When cold, stir in the
stiffly-beaten white of the egg. Pour into
buttered dish and bake fifteen or twenty
minutes, serving Immediately. -36s. Fran
ces Z. Queens IN Chicago Times.
BUcKwHEAT CAKEs-As this is the sea-
son for warm bread at the breakfast table,
have thought best to give several recipes
that will make pleasant variety for the
week. At one house in which | was re-
Gently guest the buckwheat cakes, which
disappeared very rapidly, were the subject
of discussion, and the following was told
me as the way they were made: For a
family of four or five persons, take cup
of yeast after it is ready for bread sponge :
add from one TO two cups of cold water. a
teaspooDful of salt. and back " heat -four to
make very stiff batter. Set it where it
will not freeze, but not by the stove In
the morning. as soon as the teakettle boiis,
pour in boiling water, stirring hard all of
the time, until Of the required consistency.
BY the time breakfast is ready it will be
light as a foam. II is scarcely necessary TO
add any soda the first morning. To what
remains after tine meal is finished add cold
water and flour. as at first The second
morning. when the boiling water is stirred
in. add about one-fourth of teaspoon OF
soda. Every baking day put in teacup Q.
the prepared yeast. At the start. it might
be well TO nse more than cup. to insure
lightness. l would suggest that those who
use compressed yeast take cup of bread
sponge after it is risen, as there are many
who do not make up the soft yeast but put
the bread to sponge the first thing. The
lady from whom / got this recipe says that
if warm water is used for the buckwheat
batter, the cakes are almost certain to be-
come sour after a short time; where if cold
geter is used they are az certain not to.